The Campodonico Family’s Hungarian Chicken Paprikash has been passed down through generations. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
This one was literally passed down from my grandma, who was always a “pinch of this and a pour of that”. Such a great goulash-y, winter comfort food!
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The Campodonico Family’s Hungarian Chic ken Paprikash
Ingredients
Scale
- 1 package boneless skinless chicken breasts cut into small 1-1.5” pieces
- Grapeseed or Canola oil
- 1 Green Pepper (chopped into small squares)
- 1 Red Pepper (chopped into small squares)
- 1 Yellow Pepper (chopped into small squares)
- 12 small diced tomatoes
- Paprika (Hungarian brand if possible!)
- salt
- Black or White Pepper
Instructions
- Dice onion into small squares – sauté with oil.
- Add chicken to onions and sauté for about 10 minutes.
- Add peppers.
- Add A LOT of Paprika. Salt and pepper to taste.
- *For a little kick, add a touched of cayenne pepper.*
- Cover all and simmer for approximately 30 minutes.
- Vegetables will release some liquid. You can cook without lid to reduce, but leave some broth. OPTIONAL: When cooked, you may remove some broth and veggies and blend to use as additional sauce.
- To thicken sauce, use a different bowl to mix a small amount of broth with 1 tablespoon of flour. Add the mixture to the whole pot and stir.
- Serve with sour cream for a real Hungarian dish along with homemade spätzle, egg noodles or rice.
- Also good on the side, a classic Hungarian cucumber salad, Uborkasalata.
- Category: Main Courses
- Cuisine: Hungarian
